Recipe

Maggiano's Little Italy Chicken Asiago Soup (copycat) Recipe


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Ingredients
  • 1/2 lb small shell pasta, cooked .
  • extra asiago cheese (to garnish, to taste) .
  • 2 c sliced onions (cut into 1/2-inch cubes) .
  • 1 c celery, slices (bias-cut about 1/4 inch thick) .
  • 2 tbsps sliced fresh rosemary .
  • 1/2 c grated parmesan cheese .
  • 1/2 c shredded asiago cheese .
  • 2 lbs cooked chicken breasts, pulled into bite-sized pieces .
  • 1/4 c olive oil .
  • 1/2 c sliced garlic .
  • 1 tbsp salt .
  • 1 tbsp fresh ground black pepper .
  • fresh spinach leaves, cut into small pieces (to taste) .
  • 1 gallon chicken broth .
  • 2 c carrots, slices (half-moon-cut 1/2 inch thick)

Directions
  • Step #1 In large pot over medium-high heat, heat oil.
  • Step #2 Add onions & garlic & saute until light brown.
  • Step #3 Lower heat & add celery, carrots, salt & pepper.
  • Step #4 Saute until vegetables are tender.
  • Step #5 Add rosemary & cook briefly.
  • Step #6 Add broth & cooked chicken.
  • Step #7 Stir in Asiago & Parmesan cheeses.
  • Step #8 Simmer 10 mins.
  • Step #9 Adjust seasonings with salt & pepper if needed.
  • Step #10 Serve as soon as possible or cool in refrigerator.
  • Step #11 To serve: Portion pasta, spinach & cheese for garnish into bottom of individual serving dishes.
  • Step #12 Top with hot soup.
  • Enjoy the Maggiano's Little Italy Chicken Asiago Soup (Copycat) recipe

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